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Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel.
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.
Homemade Pistachio Paste Popular
Pistachio paste is used to flavor ice creams, pastries or custards. Yesterday, I made my own from scratch using Pierre Hermé's instructions. Amazing!
Serious Pasta alla Norma Popular
Pasta alla Norma, a divine combination of eggplants, tomatoes, basil and ricotta, is one of the most elegant traditional Sicilian recipes. A real cult classic!
Follow me inside the kitchen of working-class pizza joint in downtown Napoli and see how they make deep fried pizza, the cult Neapolitan street food.
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!
This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.
This bazar in downtown Istanbul is a cult destination for the spice lover as well as a century-old tourist trap. Find out where to look for the real thing.
Roasting peppers directly in hot embers gives them an incomparable flavor.
Authentic Sicilian Pasta With Broccoli Very Popular
This traditional Sicilian recipe brings together North African and Italian culinary traditions. A cult dish!
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.